Coat a nonstick skillet with cooking spray and heat the skillet. Add the cubed chicken and egg whites. Season with salt and pepper and cook for 2 minutes. Add the cheese and cook until the cheese is melted.

To serve: Spoon the scrambled eggs onto plates and serve with toast and grapefruit.

1. Combine the fajita seasoning mix, cumin, salt, pepper. Coat the chicken breast with the seasoning mixture. Microwave the chicken for 6 minutes. Remove from the microwave and set aside to cool slightly.

2. In a blender, combine the sour cream and salsa. Pulse until smooth. If the dressing is too thick, add a little water.

To serve: Cut the chicken breast into 1 1/2-inch pieces and toss it with the lettuce, corn, and salsa dressing. Serve immediately.